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Im debating using this pattern for the ikat I bought in Bukhara, but Im not ready to cut into it yet
Because it's usually only me and The Cajun eating this, I usually make a half recipe the same way it was originally written back in the day, with a 3-1/2 quart, round slow cooker, and still do for just us
You can absolutely use store-bought cornbread, but homemade cornbread (like our Buttermilk Cornbread recipe, developed specifically for stuffing) will give you more control over the sweetness and texture
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